Buttersquash Apple Tarts
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Ingredients
- ½ Cup Harvest Fresh Cubed Butternut Squash, puree
- 2 Cups Honeycrisp Apples, peeled, cored, sliced
- 2 Pie Crusts
- 1 ¼ Tsp. Pumpkin Spice Seasoning
- ¼ Cup Brown Sugar
- 1 Tsp. Vanilla Extract
- Pinch of salt
- 1 Egg, egg wash
Glaze
- 1 Cup Powdered Sugar
- ¼ Tsp. Vanilla Extract
- ½ Tsp. Pumpkin Spice
- 1-2 Tbsp. Milk
Directions
- Pre-heat to 350 degrees, line a baking pan with parchment paper.
- In a pot of boiling water, add butternut squash, cook until tender. Strain, remove from heat and using a fork, mash until pureed. Set aside.
- Prepare filling: In a bowl, add butternut squash puree, apples, pumpkin spice, brown sugar, vanilla extract and salt. Mix until fully coated.
- Prepare the Pastry: Roll out Pie crusts to 1/8th Cut into rectangles.
- For Assembly: Place half the baking pieces on baking sheet, then place a spoonful of butternut squash apple filling in the center of puff pie crust, leaving space around edges. Top with remaining pastry pieces. Seal edges with fork and brush with egg wash. Use a knife or fork to make 2-3 small vents on top of each.
- Bake for 35 minutes, until golden brown. Remove from heat let cool.
- For Glaze: In a bowl add powdered sugar, pumpkin spice, milk, and vanilla whisk until smooth. Drizzle or spread over cooled tarts and ready to serve.
Video Recipe Below:
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